Spaghetti squash is a healthy alternative to pasta as it contains no fat and is low in carbs, and resembles strands of spaghetti when cooked. I found some at Dunn & Walton, and they're not easily found in Perth so I had to get a couple of these beauties. As it's so healthy, I felt the need to indulge a little with some vegan coconut butter fried mushrooms turning it into a hearty dish.
Spaghetti squash contains high levels of Vit A, as well as others including B6, Vit K, folate, thiamin, niacin and riboflavin so by eating servings of the right food, it's more beneficial than taking supplements as foods contain the right chemicals that work together to make vitamins function more efficiently. Each cup of cooked squash contains only 42 calories, which is 2% of a 1500 calories diet, and the source of carbs it provides is beneficial, which includes fiber as well as good sugars providing energy for the body.
It's very easy to cook, the hardest part of cutting it as it's quite hard. I found the easiest way once the knife goes in is to rock the knife back and forth allowing it to 'split' the squash. Once it's cooked, using a fork to pull out the strands is easy. You can use this as a substitute for any pasta dish, and it's great in winter when raw zucchini noodles can't quite fill that need for a hearty hot warm meal.
It's very easy to cook, the hardest part of cutting it as it's quite hard. I found the easiest way once the knife goes in is to rock the knife back and forth allowing it to 'split' the squash. Once it's cooked, using a fork to pull out the strands is easy. You can use this as a substitute for any pasta dish, and it's great in winter when raw zucchini noodles can't quite fill that need for a hearty hot warm meal.
Butter Mushroom Spaghetti Squash in Truffle Oil
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1 spaghetti squash
10 mushrooms 3 TBS truffle oil 1 tsp balsamic vinegar 1/2 yellow onion 2 TBS vegan butter 1 tsp minced garlic 2 tsp nutritional yeast salt to taste |
1. Preheat oven to 200˚C
2. Cut the squash lengthways, spray lightly with oil and a sprinkle of salt, face downwards and put into the oven for 50 mins
3. Slice up the mushrooms thinly
4. In a flat bowl combine the truffle oil and vinegar, then marinate the mushrooms in the mixture
5. Once the squash is ready, take out the oven and use a fork to scoop out the inside. It should look like spaghetti strands
6. Dice up the onion
7. In a wok or large pan, heat up a little oil and the butter, add in the garlic and the onion, sauté until translucent. Sprinkle with a generous amount of salt
8. Add in the mushrooms and sauté for 5 mins. You can stir it around then cover with a lid for a few mins. Add in the nutritional yeast at the end
9. Add in the strands of spaghetti and gently fold through with the mushrooms
10. Serve with extra nutritional yeast or grated sheep cheese for an extra creamy cheesy taste
